These no bake Biscoff cheesecake cups with yogurt are made with 4 ingredients, no cream cheese, no cottage cheese and no additives. Ready in 5 minutes, high in protein, this recipe is dairy free and vegan!
These no-bake Biscoff cheesecake cups with yogurt are made with just 4 simple ingredients—no cream cheese, no cottage cheese, no bananas, and no additives. Perfect for when you're craving something sweet but want to keep it gluten-free and dairy-free. Creamy, spiced, and ready in 5 minutes, this easy treat is ideal for busy weekdays, meal prep, or last-minute guests.
If you like high protein breakfasts in a jar, or breakfast parfaits, try my overnight oats series including chocolate chip overnight oats, chocolate overnight oats and protein blended overnight oats.
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Can Cheesecake Cups be Dairy Free?
Yes, it's easy to make them dairy free and no bake, just use yogurt instead of cream cheese or cottage cheese.
⭐You'll Love Biscoff cheesecake cups
- These cheesecake cups are made with yogurt instead of cream cheese
- No chilling is needed to make these cheesecake cups.
- Can be gluten-free by using any spiced gluten free cookie
- These cups are dairy free, vegan, and can be gluten free
🥄Ingredients & Substitutions
- Biscoff cookie crumbs. Use classic Biscoff cookies or swap with spicy gluten-free cookies.
- Milk or coconut cream.
- Yogurt. Use full-fat unsweetened yogurt, dairy free or Greek if dairy free is not needed.
- Maple syrup. An unrefined sugar, swap with honey or agave if preferred.
- Cashew butter. Any nut or seed butter works.
- Flavors. Cinnamon and vanilla
Tip: If your yogurt is watery, use the solid part of a can of full fat coconut milk for a thicker cheesecake cup texture.
See the recipe card at the bottom for full information on ingredients and quantities.
🥣 Steps to Make
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
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Step 1: Make crust. Crush the cookies in a blender or food processor. Spoon ½ the crumb mixture into a jar.
Step 2: Mix filling. Blend ingredients into a creamy mixture.
Step 3: Spoon the mixture onto the crumbs.
Step 4: Continue layering and top with melted nut butter.
📦Storage Tips
- Refrigerate Immediately: Store the cheesecake cups in an airtight container in the refrigerator. Since they contain yogurt, they should be chilled right after preparation to maintain freshness and food safety.
- Best Enjoyed Within 2 Days: For the best texture and flavor, enjoy your yogurt-based cheesecake cups within 2 days. After that, the crust may soften and the yogurt texture can change.
- Avoid Freezing: Freezing is not recommended, as yogurt can separate and become watery after thawing, which may ruin the creamy cheesecake texture.
Recipe Tips
- Use Thick Yogurt: A thick, creamy yogurt (like Greek-style or coconut-based) creates the best cheesecake texture and prevents a runny filling.
- Chill Before Serving: While these are ready in 5 minutes, a quick chill (15–30 minutes) helps firm them up for a more traditional cheesecake feel.
- Crush Cookies Finely: Use a food processor or place cookies in a zip-top bag and crush with a rolling pin for a finer, more even crust.
- Layer for Presentation: For a pretty look, layer crust, filling, and topping in clear cups or mini jars—perfect for parties or make-ahead desserts.
Variations
- High-Protein Version: Use a high-protein yogurt like Greek or Icelandic-style (dairy or dairy-free) and top with chopped almonds or a sprinkle of hemp seeds.
- Fruit Swirl: Add a swirl of mashed raspberries, blueberries, or a spoonful of jam into the yogurt layer for a fruity twist.
- Chocolate Biscoff Cups: Add 1 teaspoon of cocoa powder to the yogurt filling and top with a drizzle of melted dark chocolate.
- Nut-Free Option: Use sunflower seed butter or tahini instead of almond butter, and choose nut-free cookies for the crust.
- Kid-Friendly Version: Reduce or skip cinnamon for picky eaters and top with a few mini dairy-free chocolate chips or sprinkles.
FAQS
Yes—use unsweetened yogurt and skip added sweeteners. Swap in low-sugar cookies to reduce sugar even more
Yes! They're soft, creamy, and naturally portioned—great for healthy afterschool treats. They must be refrigerated though - so add a chill brick to lunchboxes.
Use high-protein yogurt and top with crushed nuts or seeds—no powders needed.
Try oat-based or low-sugar graham cookies for a wholesome, kid-friendly option, and any spicy gluten-free brand of cookie.
More Yogurt Dessert Recipes
If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Biscoff Cheesecake Cups with Yogurt
Ingredients
Crumbs
- ½ cup Biscoff cookie crumbs 7 cookies
Cheesecake filling
- ¾ cup yogurt
- ¼ cup milk* I used canned coconut cream because my yogurt was thin
- 1 tablespoon maple syrup
- 1 tablespoon almond butter any nut butter
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
Topping
- 2 tablespoon almond butter
- ½ teaspoon cinnamon
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Instructions
- Crush the cookies in a blender or food processor. Spoon ½ the crumbs into a jar.½ cup Biscoff cookie crumbs
- Mix filling. Blend ingredients into a creamy mixture. Spoon the mixture onto the crumbs.¾ cup yogurt, 1 tablespoon maple syrup, 1 tablespoon almond butter, ½ teaspoon cinnamon, ½ teaspoon vanilla
- Top with remaining crumbs.
- Stir topping ingredients in a bowl. Microwave for 10 seconds to melt. Drizzle that on top of crumbs. Sprinkle with a few crumbs and insert half a cookie.2 tablespoon almond butter, ½ teaspoon cinnamon
Dee Dine says
These cheesecake cups are ready in 5 minutes! No chilling needed.